Melt the chocolate chips. Mix all of the filling ingredients in the blender until smooth (sadly, the blender at our apartment BROKE, so I used our fun little hand food processor, otherwise it would have come out smoother).

Pour the filling into the pie crust and bake at 350 for 40 minutes.

After that, let it cool for about 30 minutes, then put it in the fridge until it feels firm (2 or 3 hours).

Once cool, mix the ingredients for the topping and simmer over low heat. Once it heats up and turns the color of caramel, spread it on top of the pie and VOILA.